This better-than-ever lemon blueberry layer cake is bursting with sunshine-sweet flavor and filled with juicy berries in every bite. Its tender, moist crumb is perfectly balanced with a bright, zesty lemon flavor. Finished with a rich and creamy cream cheese frosting, this is a delightfully fresh and luscious dessert that’s perfect for spring and summertime.
I originally published this recipe in 2014 and I have made a few small updates to produce a lighter, softer cake with just as much incredible flavor.
This cake has become one of my favorite spring dessert recipes and Easter dessert recipes—and for good reasons. It boasts a bright, superior lemon flavor; bursts with blueberries in every single bite; has a perfectly tender crumb; and is finished with a tangy cream cheese frosting that ties it all together.
I first published this recipe in 2014, but after receiving mixed feedback over the years, I knew it wasn’t quite perfect yet. While many readers loved the flavor and appreciated the denser-style crumb, others simply found it too heavy.
When I see a pattern of reviews with concerns over the same thing, I will revisit the recipe and try making various tweaks until I’m confident I’ve fixed the issues. After experimenting several variations of today’s cake, my team and I discovered 3 small tweaks that made a big difference in the cake’s texture. The result? A softer, lighter crumb while keeping all of the same sunshine-sweet flavor.
The updated recipe is below, with the earlier version in the Notes—just in case you loved the original!
One reader, Jen, commented: “Love the updated recipe! I’ve been making this cake for a few years now. It was a bit dense but still a great cake. It’s usually what people request from me for their birthdays. The update has a lighter and softer texture with the same perfect flavor. Thank you for the improved recipe just in time for my husband’s 40th birthday! ★★★★★”
3 Small Recipe Updates = Impressive Changes
- Sub in some oil: The recipe originally called for 1 cup of butter. While creaming butter with sugar produces a soft, airy base for cakes and cupcakes, if the other ingredients in the batter are also heavy (buttermilk, flour, eggs), too much butter will simply weigh everything down. I removed half of the butter (1/2 cup), and subbed in 6 Tablespoons of oil. Not a 1:1 swap because we didn’t want too much liquid in the batter.
- Sub in some baking soda: The cake called for 1 Tablespoon of baking powder, which wasn’t the ideal amount for its heavy crumb. Instead of increasing the baking powder, which could leave us with a chemical aftertaste, I subbed in some baking soda. Combining baking powder and baking soda enhances both the rise AND the flavor of the cake.
- Slightly reduce the buttermilk: Scale the buttermilk down to 3/4 cup, instead of 1 cup. The cake is still extremely moist without tasting heavy and wet.
Key Ingredients in Lemon Blueberry Cake
- Granulated & Brown Sugar: Use a mix of sugars. Brown sugar provides moisture and a little extra flavor. White granulated sugar adds sweetness without weighing the cake down.
- Eggs: You need 4 eggs, which provide structure, enhance the cake’s rise, and create a richer, more flavorful bite.
- Buttermilk: Known for providing exceptional moisture in baked goods, buttermilk leaves each bite tender. If you don’t have buttermilk, there’s no need to make a buttermilk substitute. You can use whole milk with no other changes to the recipe because there is enough acid in the lemon juice and brown sugar. (For the baking soda to react.)
- Fresh Lemons: Use fresh lemon juice and lemon zest in the cake batter. A citrus juicer and citrus zester are equally helpful here!
- All-Purpose Flour: All-purpose flour is ideal in this batter; skip cake flour because it’s simply too light to hold up to the heavy butter, oil, buttermilk, and blueberries.
- Fresh Blueberries: I strongly recommend using fresh blueberries. Frozen blueberries often let off too much moisture, which will weigh down the cake’s crumb.
I love this lemon blueberry cake because the blueberries DO NOT sink to the bottom of the cake. Why not? The batter is thick. When you have a thin batter, heavy fruit or add-ins will sink to the bottom. Still, toss the blueberries in a little flour… for extra insurance!
I recommend using 8-inch round cake pans, which produce thick, lofty cake layers. 9-inch pans can work in a pinch, but expect thinner layers.
Use Parchment Paper Rounds for Cakes
Line your cake pans with parchment paper rounds. I do this every single time I bake a round cake, whether I’m making a 1-layer sprinkle cake, a 9-layer Smith Island cake, or today’s lemon blueberry layer cake. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to trace your pan on parchment and cut it out. You can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake.
Very lightly grease the cake pan with butter or nonstick spray. Place the parchment paper round inside, and then grease the parchment, too. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake.
Once the cakes have baked and cooled, trim the tops using a cake leveler or a large serrated knife to create an even surface. A flat top ensures a sturdier and more stable layered cake. Here’s my how to assemble and decorate a layer cake video and tutorial if you want extra help.
Cream Cheese Frosting
Silky cream cheese frosting is the perfect finishing touch on this soft lemony cake—it tastes like spreadable cheesecake!
It’s light and creamy, so it glides onto the cake pretty effortlessly. I use a large flat icing spatula to frost the layers and exterior of the cake.
Crumb coat? While you can certainly add one, there’s no need for a crumb coat; the cake isn’t super crumbly and the frosting is ultra soft and creamy.
Decorate with blueberries, lemon zest, lemon slices, florals, coconut, and/or whatever you like!
You need 1/2 cup of fresh lemon juice and 2 Tablespoons of lemon zest. To extract that much juice, 3 or 4 medium to large lemons is usually enough. For the zest, you’ll only need about 2. Zest the lemons first, and then cut open to juice them.
I recommend using 8-inch round cake pans, which produce thick, tall cake layers like you see in the photos. 9-inch pans can work in a pinch, but the cake layers will be thinner than what is pictured, and the cake will be shorter.
Yes, absolutely! Same amount. Toss them in flour before using, just as you do with the blueberries.
Need cupcakes instead? Use my recipe for lemon blueberry cupcakes. Or perhaps breakfast? Try my lemon blueberry muffins. How about pie? My lemony blueberry galette will hit the spot! Cookies? You’ll love these lemon blueberry cookies.
More Lemon Recipes For You
- Lemon Bars
- Lemon Meringue Pie
- Blueberry Lemon Icebox Cake
- Lemon Blueberry Scones
- Homemade Lemon Cupcakes & Lemon Raspberry Jam Cupcakes
- Lemon Blueberry Babka
- Lemon Poppy Seed Muffins
Lemon Blueberry Layer Cake
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 4 hours (includes cooling)
- Yield: serves 12
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This better-than-ever lemon blueberry layer cake is bursting with sunshine-sweet flavor and filled with juicy berries in every bite. Its tender, moist crumb is perfectly balanced with a bright, zesty lemon flavor. Finished with a rich and creamy cream cheese frosting, this is a delightfully fresh and luscious dessert that’s perfect for spring and summertime.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1 and 1/4 cups (250g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 6 Tablespoons (90ml) vegetable oil, canola oil, or avocado oil
- 4 large eggs, at room temperature
- 1 Tablespoon pure vanilla extract
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (180ml) buttermilk, at room temperature
- 2 Tablespoons lemon zest
- 1/2 cup (120ml) lemon juice (3–4 lemons), at room temperature
- 1 and 1/2 cups (210g) fresh blueberries (I do not recommend frozen)
- 1 Tablespoon all-purpose flour
Cream Cheese Frosting
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature*
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 1 Tablespoon (15ml) heavy cream*
- 1 teaspoon pure vanilla extract
- pinch salt
Instructions
- Preheat oven to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Using a handheld or stand mixer with a paddle attachment, beat the butter on high until smooth and creamy, about 1 minute. Add granulated and brown sugars and beat on medium-high speed until combined, about 2 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the oil and beat until combined and light and creamy, about 3 more minutes. Add the eggs and vanilla, and beat on medium speed until everything is completely combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients. Beat on low speed for a few seconds, then beat in the milk, lemon zest, and lemon juice *just* until combined. Toss the blueberries with 1 Tablespoon of flour and gently fold into the batter. Batter is thick. Do not over-mix.
- Spoon batter evenly into prepared cake pans. Bake for about 22–26 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool completely in the pan before assembling and frosting.
- Make the frosting: Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners’ sugar, heavy cream, vanilla extract, and salt with the mixer running on low. Turn mixer up to high speed and beat for 3 minutes.
- Assemble and frost: (Note: See my how to assemble and decorate a layer cake video & tutorial if you want extra help with this step.) First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn’t make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Bring frosting to room temperature before spreading as it will be quite stiff after refrigerating. (Add a splash of cream or milk to thin out, if needed.) Frosted or unfrosted cakes may be frozen for up to 2 months; thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 8-inch Round Cake Pans | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cake Turntable, Cake Stand, or Large Serving Plate | Straight Icing Spatula | Offset Icing Spatula | Cake Carrier (for storage) | Citrus Juicer | Citrus Zester
- Sheet Cake: The batter makes a perfect sheet cake! Simply spread into a 12×17-inch half sheet/jelly roll pan and bake for about 20 minutes or until cooked through. It also fits nicely into a 9×13-inch cake pan. Bake for about 30–35 minutes or until cooked through.
- Bundt Cake: I recommend making my lemon poppy seed Bundt cake recipe. You can leave out the poppy seeds and add 1 and 1/2 cups (210g) fresh blueberries. I also have a lemon berry yogurt cake recipe. You can use all blueberries.
- Cupcakes: Here are my lemon blueberry cupcakes topped with cream cheese frosting.
- 6-Inch Cake: Use my lemon blueberry cupcakes batter and follow my 6-inch cake baking instructions.
- Eggs: Room-temperature eggs are recommended because they mix easily and quickly into the cake batter, reducing the risk of over-mixing. Place eggs into a bowl of warm water for 5 minutes before using or set the eggs out when you set out your cream cheese and butter for the recipe.
- Buttermilk: Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead. No need for a buttermilk substitute. You can use lower-fat or nondairy milks in a pinch, but the cake won’t taste nearly as rich and moist.
- Cream Cheese: Use brick-style cream cheese, not cream cheese spread.
- Heavy Cream: Heavy cream with 30% or more milk fat gives the frosting the creamiest texture. Milk will work in a pinch!
- Updated in 2025: Based on reader feedback about the cake baking up flat and tasting too heavy, I made 3 small tweaks. The updated recipe is what you see above. To make the original recipe, leave out the oil and baking soda. Increase the butter to 1 cup (226g/16 Tbsp), the baking powder to 1 Tablespoon, and the buttermilk to 1 cup (240ml). The bake time is the same.
Reader Comments and Reviews
I forgot the butter milk, will the cake still turn out ok?
Hi Maddie, buttermilk is a key ingredient in this recipe, unfortunately, so we can’t be sure how the cake will turn out. But let’s hope for the best!!
Made it for my family. They all loved it!
I made the cake for a birthday party and everyone absolutely loved it!
Just one note for the European bakers: don’t make the same mistake as I did the first time and follow the recipe for the frosting blindly. We don’t have block cream cheese where I live, so I used the available cream cheese in tubs.
If you follow the recipe, this will result in the runniest frosting ever.
First make a buttercream with the butter and sugar, then add the cream cheese and it turns out great.
can i use a reverse creaming method with this recipe? are your layers evenly flat after baking?
thank you!
Hi Pamela, we trim off any slightly domed tops to create evenly flat cakes—it makes it much easier for decorating. We haven’t tested the reverse creaming method here, but let us know if you do!
Hi! I only have 2 8 inch cake tins – how should I adjust the recipe for this or could I bake two tins and then baked the third layer after the first two are done? Thanks!
Hi Jovana! We would bake the first two, then the third when the pan is ready. Leave the last third of batter covered at room temperature while you wait.
Sally can I bake this cake using Cake Flour instead of reg flour? I make a rasberry lemon cake using cake flour.
Hi Suzanne! For a lighter texture you can use the same amount of cake flour. The batter is thinner with cake flour, be sure to toss the blueberries with 1 Tablespoon of flour before gently folding into the batter to help them not sink. Let us know how it turns out!
Hi Sally, I’ve made this cake before and it is phenomenol! I’m going to make it again for dinner guests and was wondering if you have an opinion on doubling the frosting. Or, should it stay just a light covering? Thanks!
Hi Deb, you can absolutely double the frosting for a heavier outer layer. Enjoy!
One question is this cake supposed to rise high using a 8 inch pan ?
Hi Beverly! Using three 8 inch cake pans, you will get a cake that looks like the photos above 🙂
Hello. Can’t wait to make this. How can I adjust this recipe to suit 4x 9 inch pans as I want a larger cake and also not compromise the height?
Hi Dee! Here is everything you need to know about converting recipes to different Cake Pan Sizes.
Hi. Any adjustments for high altitude? We’re at 4500 feet
Love this cake!!! My son makes it for me for Mother’s Day
Hi Deb, we’re so glad you love this cake! We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
What if I don’t have buttermilk?
Hi Maggie, If you don’t have buttermilk, use whole milk instead.
Hi Sally! 🙂
Just wondering if omitting the blueberries in this recipe would have any affect on the cake?
I’m making a baby shower cake and looking for a light textured lemon cake that I can layer up with blueberry sauce filling instead x
Thank you!
Hi Rio, Yes you can simply leave the blueberries out. We have a separate post for a Lemon Layer Cake which was adapted from this recipe without the blueberries
This recipe is a keeper! Lovely spring/ summer cake – not too sweet and very moist! I made this cake for my Aunt’s birthday – she loves lemon and blueberries – I did change the frosting to a marscapone/cream cheese frosting and put some lemon curd in between the cake layers to give a nice lemony flavor ! Give this cake a try!!!!
Sorry if this is an obvious question, but will the quantities and measurements listed above be enough for three 8-inch cake pans, or should I replicate the recipe for each pan separately? I got a bit confused when I saw the video and you poured the batter into the third pan.
Hi Diana, this recipe as written is enough for 3 8-inch pans!
When should l put the oil?
Hi Leviana, see step 2: “Add the oil and beat until combined and light and creamy, about 3 more minutes.”
I want to make a lot of lemon blueberry cupcakes. Is there a reason this recipe wouldn’t work as well as the linked cupcake recipe (without oil) for that? What do you think? Did y’all recipe test this cake as cupcakes?
Hi Deagan! The cupcakes version is a little lighter, but you certainly can use this batter for cupcakes if you would like.
Can I make this cake with cherries instead of blueberries?
Can’t see why chopped cherries wouldn’t work, Zana!
Hi! Could I substitute mascarpone instead of the cream cheese by any chance ? Thanks!
Hi Agata, we haven’t tested mascarpone here, but it should work just fine. It may be a little more loose.
Hi Sally! Do you know if I can swap Stevia for pure cane sugar? Making this for my mother in law’s 60th birthday and she can only have Stevia. Thank you!
Hi Kelli, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes.
I love this recipe, but only have 9” pans. How do I adjust the ingredients to fit in the larger pans?
Thank you!
Hi Linda! You can use your 9 inch cake pans for thinner layers – the cakes will bake a little faster, so keep an eye on them in the oven and use a toothpick to test for doneness.
Going to make this on Thursday for my daughter’s birthday on Friday. Was just wondering if I don’t have buttermilk could I use double cream in stead or would whole milk be better?
Hi Janine, Buttermilk helps produce a supremely moist cake. If you don’t have buttermilk, use whole milk instead.
Make your own buttermilk…use whole or 2% milk and add lemon juice let sit for 10 min or so…
Mix 1 C milk with 1 TBS fresh lemon juice. I recommend mixing a few hours ahead of baking to thicken appropriately. I find 10 to 15 minutes is never enough.
Any way to make this cake vegan?
Hi Lorri, we haven’t tested a vegan version, but let us know if you do.
This is the first time I’ve ever left a comment on a baking site. I’ve been baking the same lemon cake recipe for the past 20 years, tried tested and much loved (I make wedding cakes). I saw this recipe and decided to give it a practice run today to see if it would work as a stacked cake and was blown away by the lightness and the flavour. Absolutely delicious and I will be making it for a wedding next weekend. I followed the recipe to the letter (using metric weights, thank you for including them), but baked 2 x 9″ tins as that is the size I will be using.
Hi Gail, how did your wedding cake go? I am thinking of using this recipe for the top tier of a cake I’m doing in June. I’ve just done a taster and your right it’s so light and fluffy – it’s delicious. Did it cut okay? Thanks
Amanda
For the lemon blueberry cake, what adjustments would I make for an e loop ovation of 8000 ft.?
Hi Linda! I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
For the past few years my nieve has been wanting a Lemon Blueberry birthday cake and I had this recipe but never had the chance of making it. Reading up saw the updated recipe and decided to give it a try. My nieces look in her eyes when she took the first bite was priceless. Great recipe. Definitely a keeper
For the past few years my nieve has been wanting a Lemon Blueberry birthday cake and I had this recipe but never had the chance of making it. Reading up saw the updated recipe and decided to give it a try. My nieces look in her eyes when she took the first bite was priceless. Great recipe. Definitely a keeper
Is it necessary to grease and line the 13×9 with parchment paper?
Hi Susan! For a 9×13 cake, you do not need to use parchment. Just grease the pan.
Hi, I’m wondering if I can substitute raspberries for blueberries and also do 2/3 of the recipe and make it in 2 8″ cake pans instead of 3 8″ cake pans? Thanks!
Hi Grace! You can use other berries, yes. You can reduce the recipe to a two layer cake if desired.
I made this cake for a family event, sadly there were no leftovers to take home. The next day I had more than one request to bake it again for no particular occasion, they just wanted more cake!
Excellent recipe
Hi,
I am looking for a 3x 9 inch cake recipe. I read someone asked if they can do 2x 9inch pans, and the reply was this recipe is for 3x 9inch pans but in the recipe it clearly says 3x 8inch. I just want to be clear is it possible to do it with 3x 9 or 8 inch? Will the layers of 9 inch be to thin?
Hi Kavi, the recipe is written for 3, 8-inch round cake pans, but you can use 3, 9-inch round cake pans instead. If using 9-inch pans, the layers will be thinner. We prefer using 8-inch cake pans for this particular recipe.
Made this cake for a family event on Mother’s Day. I baked it in a 9 x 13” pan and it worked out very well. I would suggest amending the baking time instructions for the 9 x 13” pan to 50-55 minutes; 30-35 minutes would have been insufficient. Removing it from the pan with the parchment paper was very easy. Everyone, including a picky child, loved the cake! Thank you!